About the Recipe
Ingredients
250g (2 cups) plain flour (all-purpose flour)
125g (1/2 cup) cold unsalted butter, cubed
75g (1/3 cup) caster sugar (superfine sugar)
1 egg yolk
2–3 tbsp cold water
Pinch of salt
Preparation
Mix the dry ingredients:
In a large bowl, combine the flour, sugar, and salt.
Rub in the butter:
Add the cold cubed butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs.
Alternatively, use a food processor and pulse a few times.
Add egg yolk and water:
Mix in the egg yolk.
Add cold water one tablespoon at a time and gently mix until the dough comes together. Avoid overworking it.
Chill the dough:
Form into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
Roll and use:
Roll out on a lightly floured surface to about 3mm thickness.
Line your tart tin and chill for another 10 minutes before baking.
Blind bake (for pre-baking):
Preheat the oven to 180°C (350°F).
Line with baking paper and add weights or dried beans.
Bake for 15 minutes, then remove weights and bake for another 5–10 minutes until lightly golden.